Ingredients
For the Basbousa Batter:
- 1 ½ cups semolina
- 1 cup desiccated coconut
- ¾ cup sugar
- 1 cup plain yogurt
- ½ cup melted butter or ghee
- 1 tsp baking powder
- 1 tsp vanilla extract
For the Cream Filling:
- 1 cup milk
- 2 tbsp cornstarch
- 2 tbsp sugar
- 1 tsp rose water or vanilla extract (optional)
For the Sugar Syrup:
- 1 cup sugar
- ½ cup water
- ½ tsp lemon juice
- ½ tsp rose water or vanilla (optional)
Instructions
1. Prepare the Cream Filling:
- In a saucepan, mix the milk, cornstarch, and sugar.
- Stir over medium heat until it thickens to a pudding-like consistency.
- Add rose water or vanilla, then set aside to cool completely.
2. Make the Sugar Syrup:
- In another saucepan, combine sugar and water.
- Bring to a boil, then simmer for 8–10 minutes.
- Add lemon juice and optional rose water. Let it cool.
3. Prepare the Basbousa Batter:
- In a large bowl, combine semolina, coconut, sugar, baking powder, and vanilla.
- Add yogurt and melted butter. Mix until well combined.
4. Assemble the Stuffed Basbousa:
- Preheat oven to 180°C (350°F).
- Grease a baking dish and pour half of the batter into it.
- Smooth the layer, then evenly spread the cooled cream filling on top.
- Add the remaining batter over the cream and smooth again to cover completely.
5. Bake:
- Bake for 30–35 minutes or until golden and cooked through.
- While hot, pour the cool syrup evenly over the basbousa.
- Let it absorb the syrup and cool down before cutting.
6. Serve:
- Slice into squares or diamonds and serve at room temperature.
- Optionally garnish with nuts or coconut flakes.
Let me know if you want a chocolate, Nutella, or pistachio twist added!